Karen made this for a Mother’s Day Brunch with whipped cream and fresh raspberries. Over the top yummy and easy. Can be made the night before a special morning breakfast. I have made this using panettone and eggnog at Christmas (omit orange juice, milk and white sugar, use 1 1/2 cups eggnog with 3 eggs)
- 3/4 cup packed brown sugar
- 1/3 cup butter, melted
- 2 tablespoons corn syrup
- 1/3 cup chopped pecans
- 12 (3/4 inch thick) slicesFrench bread
- 1 teaspoon grated orange zest
- 1 cup fresh orange juice
- 1/2 cup 2% milk
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 egg whites
- 2 eggs
- 1 tablespoon confectioners’ sugar for dusting
- Stir together brown sugar, butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the dish so they are in a snug single layer.
- Whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
- Let stand for 20 minutes at room temperature, then bake at 350 for 35 minutes until golden brown. Dust with confectioners’ sugar (optional) or add fruit and cream.
1 cup large flake oats
1/4 cup sesame seeds and flax seeds
1 Tbsp. butter
2 Tbsp. honey or corn syrup
a pinch of cinnamon
a pinch of salt
1/4 cup raisins or dried fruit
Put everything into a large, heavy skillet(cast iron) over medium-high heat. Cook and stir for about 5 minutes until well coated and golden. Cool and stir in raisins or dried fruit.
- 3 cups grated fresh zucchini
- 2/3 cup melted butter or margarine
- 1 1/3 cups sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 1/2 tsp salt
- 3 cups flour (1/2 cup whole wheat, 2 1/2 all purpose)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup walnuts or pecans (optional)
- 1 cup raisins or dried cranberries (optional)
You don’t need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir dry ingredients into the zucchini mixture. Add nuts, raisins or cranberries if using.
2 Spray each paper muffin cup in a muffin tin with vegetable oil spray. Fill cups. Bake on the middle rack until golden brown, and the tops bounce back when you press on them, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers are dry. Cool on wire rack for 5 minutes. Remove from the tin and let muffins cool another 20 minutes.
6 cups rolled oats ( half large flake)
2 cups coarsely chopped or sliced nuts and seeds (almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, flax seeds, sesame seeds)
1/4 tsp. salt
Pinch cinnamon (optional)
1/3 cup honey
1/3 cup maple syrup
4 Tbsp. vegetable oil
1 tsp. vanilla
1 tsp maple flavouring (optional)
1 cup raisins or other dried fruits (cranberries, cherries, blueberries, dates, apricots, apples)
Combine oats, nuts and seeds, salt and cinnamon in a bowl. Stir together honey, maple syrup, oil and vanilla in a small bowl. Pour over the oats and toss to coat thoroughly.
Spread the mixture on a large rimmed baking sheet and bake at 300F, stirring every 10 – 15 minutes, for 40 -45 minutes, until toasted and golden in color. Cool and add dried fruit.